Rose and Lemon Cupcakes

Beautifully light and fluffy rose and lemon cupcakes, topped with creamy buttercream, with a delicate hint of rose water.

Beautifully light and fluffy lemon cupcakes, topped with creamy buttercream, with a delicate hint of rose water.

Rose and Lemon Cupcakes

Makes 12 Preparation time 25 mins for cupcakes, 20 mins plus drying for the decoration Baking time 20 mins For the cupcakes: 125g butter 125g caster sugar 2 large eggs, lightly beaten Zest of one lemon 2 tbsp lemon juice 125g self raising flour, sifted For the rose buttercream icing: 125g butter, softened 185g icing sugar, sifted 2 tsp rose water 1 tbsp milk Pink food colouring For the rose petal decorations: Flower paste Gel food colouring Corn flour for dusting Edible lustre dust 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3 then line a 12 hole muffin tin with paper cases. 2 Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, lemon zest and juice and beat until thoroughly combined. Fold in the flour to form a smooth batter. 3 Divide the cake mixture evenly between the paper cases and bake for 20 mins until firm to the touch and a skewer inserted in the centre comes out clean. Remove from the tins and allow to cool on a wire rack. 4 For the rose buttercream icing, slowly beat the butter and icing sugar together until thoroughly combined. Beat in the rose water and milk until a smooth icing is formed. Add a small amount of pink food colouring to the icing and stir in adding more colouring until you achieve the desired shade. Cover the top of each cupcake with rose icing using either a palette knife or a piping bag. 5 For the rose petal decorations, knead a little pink gel food colouring into some white flower paste until evenly coloured. Alternatively use ready coloured flower paste. Roll out the paste to approx 2mm in thickness on a work surface very lightly dusted with corn flour. Cut out rose petal shapes from the flower paste using either a rose or tear shaped cutter. 6 Using the large end of a ball tool, push out the edges of each petal to create a natural, more realistic look. Allow the petals to dry and harden in a foam flower former or similar to give them shape – teaspoons work well for this! Dust or spray the hardened petals with edible lustre dust to add a little shimmer then stack a few petals on top of each iced rose and lemon cupcake.

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